Easy Boneless Skinless Chicken Breast
Boneless skinless chicken breast is healthy, low-fat, affordable and of course delicious! But making it just right can often be a challenge. Your George Foreman Grill or other indoor press grill can make delicious, tender and juicy chicken breast with ease. Keep in mind that your Foreman Grill cooks on both sides at once and uses electric grill plates. It does not get as hot as a traditional outdoor grill so it’s important to follow a few important easy steps. “Think thin”, not just for your wasteline, but for the chicken breast itself. Use boneless skinless chicken breasts that are no more than 1/2″ – 3/4″ thick. Using a meat mallet can achieve this in no time. Pounding the meat out will help the meat be uniform thickness throughout and make it more tender too. Inexpensive meat mallets/hammers can be purchased at most stores that sell housewares. It will quickly become a best friend for preparing meals on your Foreman Grill.
- 2 boneless skinless chicken breasts
- 1 tsp olive oil
- Salt to taste
- Pepper to taste
Spray cooking spray on your Foreman Grill and preheat for at least 5 minutes. Lay the chicken breasts out on a flat surface covered with plastic wrap. Using a meat tenderizer, pound the chicken breasts to an even thickness, aproximately 1/2 to 3/4 inch thick. Lightly cover both sides with olive oil and sprinkle with salt and pepper to taste. Place on grill and close cover. Grill for 3-5 minutes or until juices run clear. Remove from grill and let sit for 5 minutes before serving.